Lamb Chop With A Cassoulet Of Pole Beans And Rosemary Recipe

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Servings: 6

Ingredients

Cost per serving $2.54 view details
  • 1/2 c. oil
  • 1 1/2 lb bones
  • 3 c. water divided
  • 2 1/2 c. chicken stock divided
  • 1 c. finely-chopped onions
  • 1 c. finely-chopped leeks, white part only
  • 1 c. finely-chopped carrots
  • 2 c. veal stock (or possibly 1 c. veal stock plus 1 c. stock made with same bones)
  • 1/4 c. fava beans peeled
  • 1/4 c. soy beans
  • 2 Tbsp. dry marrow see * Note (or possibly other white beans)
  • 2 Tbsp. dry cranberry beans see * Note
  • 1/2 c. chicken stock
  • 2 piece leek, white parts only - (2" long)
  • 2 piece carrot - (2" long)
  • 2 piece onion wedge - (2")
  • 1/4 c. green beans
  • 1/4 c. yellow wax beans
  • 1 x recipe Quick Sauce lamb variation
  • 1 tsp butter
  • 1 x plum tomato peeled, seeded, and cut into 1/2" diamonds
  • 2 tsp finely-chopped mix leek, carrot and oni Course salt to taste Freshly-grnd black pepper to taste
  • 6 x double-cut rib lamb chops - (4 to 5 ounce ea) Course salt to taste Freshly-grnd black pepper to taste Oil
  • 2 Tbsp. butter
  • 3 x garlic cloves crushed
  • 6 x thyme sprigs
  • 1 x rosemary sprig Basil oil see * Note

Directions

  1. * Note: Marrow and cranberry beans and basil oil can be found at specialty groceries. "Frenching" lamb chops means to remove the meat and membrane from the rib bones. Most good butchers will do this for you.
  2. For the Quick Sauce: (Note: Use bones from the meat the sauce will be accompanying. While nothing replaces the quality of fresh stocks, Perfect Additions makes an acceptable veal stock, sold frzn. Some markets sell frzn chicken stock, that can also be acceptable. Canned chicken broth varies greatly in quality; choose one with low sodium, such as Swanson's low-sodium chicken broth and dilute it by a third.)
  3. Cut or possibly chop the bones into 1-inch pcs. Heat the oil over high heat in a wide heavy pot large sufficient to hold the bones in 1 layer. When the oil just begins to smoke, add in the bones. Sear the bones, without stirring till well browned, about 10 min. If the bones are moved before they are browned, they will give off their juices and begin to steam rather than brown. Turn the bones and cook till proportionately colored, about 10 min more.
  4. Add in 1 c. water to the pot. Listen as the liquid goes into the pot: You will hear it sizzling as it hits the warm pot, then, as it reduces, it will become quiet. When the water has reduced to a syrup, about 15 min, stir with a wooden spoon, scraping up any glazed juices clinging to the bottom of the pot. Continue cooking till the water has completely evaporated and the pot is reglazed and sizzling again.
  5. When the water has evaporated, deglaze the pot with 1/2 c. of chicken stock, following the same steps as the water. This time, as the stock boils down, the color of the bones and liquid will become deeper and the natural gelatin in the stock will glaze the bones.
  6. Add in the onions, leeks and carrots. The water in the vegetables provides sufficient liquid for a quick deglazing. Cook as above till the moisture has evaporated and the vegetables are lightly caramelized, about 10 min. Add in the remaining 2 c. chicken stock, the veal stock and the remaining 2 c. of water. Deglaze the pot, scraping up the glazed juices from the bottom, then transfer the stock and bones to a smaller, narrower pot so which it will be easier to skim.
  7. Bring to a simmer with the pot set partially off the burner to force the impurities to the side of the pot and ladle them off as they rise to the top. Simmer till the stock has reduced to the level of the bones, about 1 hour. Strain the sauce through a fine strainer and repeat. Don't force any of the solids through the strainer or possibly they will cloud the sauce. You should have about 2 c. of liquid. Pour the liquid into a small saucepan, reduce to about 1 c. and strain.
  8. VARIATIONS:Lamb Sauce: After the vegetables are lightly caramelized, add in 2 sprigs thyme, 1 c. minced tomatoes and 2 crushed cloves garlic and cook till the juices of the tomato as well as those from the vegetables evaporate to create another glaze.
  9. Vinegar Sauce: After the vegetables are lightly caramelized, deglaze the pot with 3/4 c. Banyuls, Sherry, white wine or possibly red wine vinegar, allowing the liquid to evaporate and reglaze the pot before continuing.
  10. Sweet-and-Sour Sauce: After the vegetables are lightly caramelized, deglaze the pot with 3/4 c. Banyuls, Sherry, white wine or possibly red wine vinegar, and 1/4 c. plus 2 Tbsp. of sugar or possibly honey and allow the liquid to evaporate and reglaze the pot before continuing.
  11. For the Cassoulet of Beans: Soak the dry marrow and cranberry beans separately in 1 c. of water overnight at room temperature.
  12. Remove the little "germ" which is attached to the side of each fava bean. Blanch the beans in plenty of rapidly boiling salted water till tender, 1 to 2 min, then transfer them to an ice bath with a slotted spoon to cold. Drain when cold.
  13. Blanch the soy beans the same way, 3 to 4 min, refrigerateand drain.
  14. Remove and throw away any skins from the soaking beans which have risen to the top of the water. Drain and rinse the marrow beans and cranberry beans and place them in 2 separate pots. Cover each with cool water by at least 2 inches and bring to a boil. Remove any bad beans which float to the surface.
  15. Drain the beans and run under cool water to cold. Return the beans to the pots and cover each with 1/4 c. chicken stock and sufficient water to cover the beans by three times. Add in a slice of leek, carrot and onion to each pot. Heat the liquid slowly and bring to a simmer. Some beans which have not hydrated, and any loose skins will come to the top. Skim them and throw away. Simmer the beans till they are tender, 40 to 50 min. (The recipe can be prepared up to this point one day ahead and the beans refrigerated in their cooking liquid, tightly covered.)
  16. Trim the green and wax beans and blanch till tender. Cold in an ice bath and drain. Cut the green beans and the yellow wax beans on the bias into pcs which are about 1-inch long.
  17. When almost ready to serve, drain the cooked marrow and cranberry beans from their liquid and combine with the fava and soy beans in a skillet with about 1/2 of the "Quick" Sauce. Bring to a simmer, skim any impurities and cook till warmed through, about 1 to 2 min. Stir in 1 tsp. of butter, then the green and yellow wax beans, the tomato diamonds, the chopped carrot, celery and leek and the salt and pepper to taste. Keep hot while cooking the lamb.
  18. For the Lamb: Trim lamb chops of excess fat and silverskin. French bones. Loop a piece of kitchen twine around the backside of the bone of a lamb chop. Wrap both ends of the twine around the meat and back to the bone. Tie the twine around the bone to give a uniform shape to the chop. Cut the excess twine and repeat with the remaining chops. Wrap the bones in aluminum foil to protect them from burning, season the chops with salt and pepper, and let rest at room temperature for an hour.
  19. Heat the oven to 375 degrees. Heat 1/8 inch of oil in a skillet over medium-high heat. Add in the lamb chops and cook for about 3 min to brown. Turn the chops and continue to cook for another 3 min. Place the chops on their sides and rotate them to brown the sides for another 1 to 2 min. The meat should be well browned but still slightly rare.
  20. Remove the excess fat from the pan (leave the original amount) and add in the butter, basting the lamb chops with the butter as it melts. Top the lamb with the garlic cloves and the sprigs of thyme. Place the pan in the oven for about 2 min or possibly till the meat is medium-rare and a meat thermometer registers 115 to 120 degrees.
  21. Remove the pan from the oven and let the meat rest for 3 to 4 min. Place a portion of the hot bean mix on each plate. Stand a lamb chop upright on its edge with the bone facing up over the beans. Arrange a few rosemary leaves on the beans and spoon a few drops of basil oil over the beans and the lamb.
  22. This recipe yields 6 servings.
  23. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 559g
Recipe makes 6 servings
Calories 374  
Calories from Fat 286 76%
Total Fat 32.39g 40%
Saturated Fat 5.76g 23%
Trans Fat 0.53g  
Cholesterol 12mg 4%
Sodium 505mg 21%
Potassium 456mg 13%
Total Carbs 16.54g 4%
Dietary Fiber 5.3g 18%
Sugars 3.55g 2%
Protein 6.19g 10%
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